Pineapple Upside Down Cake

So I recently got this book from the library called "Light Cooking" and it had a picture of a rasberry lemon tiramisu and I thought "..OH YES!"

One of my FAVORITE desserts; Pineapple upside down cake.
The problem? It contains so much sugar/calories..
Solution?
I found one!

The whole "Have your cake and eat it too" is definitely a good saying. :P

Here's the ingredients:
1 can (14 oz) unsweetened crushed pineapple in juice (UNDRAINED)
1/4 cup Pecan Pieces (optional;I didn't use them)
2 tablespoons of Lemon Juice
1 and 3/4 teaspoons of Equal/splenda/any other sugar substitute. (I used splenda)
1 teaspoon of cornstarch
4 tablespoons of margarine at ROOM TEMPERATURE.
3 and 1/2 teaspoons sugar substitute (equal/splenda,etc)
1 egg
1 cup cake flour
NOTE: IF you do NOT have cake flour;
All-Purpose flour mixed with 2 Tbsp. cornstarch.
1 and 1/2 teaspoons of baking powder.
1/2 teaspoon of baking soda
1/4 teaspoon of ground cinnamon
1/4 teaspoon of ground nutmeg.
1/8 teaspoon of ground ginger.
1/3 cup of buttermilk.
Note: IF YOU DO NOT HAVE BUTTERMILK:
Substitute:
Milk
1 Tablespoon white vinegar or lemon juice

Directions:
Drain pineapple but RESERVE 1/4 cup of juice.
Mix pineapple, pecans (if desired), 1 tablespoon of lemon juice, 1&3/4 teaspoon of sweetener(sugar substitute), and cornstarch in a bottom of a 8-inch square pan or 9-inch round pan; spread mixture evenly in the pan.

Beat margarine and 3&1/2 tsp of sugar sweetener sub. until fluffy; beat in egg. Combine flour, baking powder, baking soda and spices in a small bowl. Add to margarine mixture alternately with buttermilk, 1/4 cup pineapple juice and remaining 1 tablespoon of lemon juice, beginning and ending with dry ingredients. Spread batter over pineapple mixture in cake pan.

Bake in preheated 350 degree F oven until browned and toothpick inserted in center comes out clean, about 25 minutes. Invert cake immediately onto serving plate. Serve warm or at room temperature.

Note; If desired, maraschino cherry halves may be placed in bottom of cake pan with pineapple mixture.

Nutrients Per Serving:
Calories: 155
From Fat: 37%
Total Fat: 7g
Saturated Fat: 1g
Cholesterol: 27mg
Carbohydrate: 20g
Fiber: 1g
Protein: 5g
Sodium: 257mg